Pull out the damper string mounting bracket on the right side of the glove box and let it gently retract. Gently lower the glove box down to the floor mat. Once the glove box is out of the way, you'll be able to see the blower motor housing and the black plastic rectangular cabin air filter access cover.Pull the filter access panel straight off the blower motor housing to expose the old cabin air filter.ull out the damper string mounting bracket on the right side of the glove box and let it gently retract. Gently lower the glove box down to the floor mat. Once the glove box is out of the way, you'll be able to see the blower motor housing and the black plastic rectangular cabin air filter access cover.
1 Preheat the oven to 450Â°F. Rinse the chicken, then dry it very well with paper towels, inside and out. 2  The less it steams, the drier the heat, the better. 3  Salt and pepper the cavity, then truss the bird. 4  Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with.
â¢Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes. High heat method (this creates a crispy, darker skin): â¢Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes.â¢Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound.-7-7.5lbs=2 hours/45 minutes=2 hours/30 minutes. NOTE: These times are for unstuffed birds. Add 15 minutes to the total cooking time if you're roasting a stuffed chicken. And as with the chicken itself, make sure the stuffing reaches a temperature of at least 165 degrees F (74 degrees C).